1. Place the shredded cabbage, grated carrot, and onion in a large bowl. Sprinkle with a little of the salt, let sit for 10 minutes, then squeeze out as much excess moisture as possible.

2. Add the eggs, flour, garlic, parsley or chives, remaining salt, black pepper, and paprika. Mix until everything is evenly combined.

3. Heat 1 to 2 tablespoons of oil in a large skillet over medium heat.

4. Scoop about 1/4 cup of the mixture for each fritter into the skillet, then flatten gently with the back of a spoon.

5. Cook for 3 to 4 minutes on the first side until deeply golden and crisp.

6. Flip and cook for another 3 to 4 minutes until the second side is browned and the center is cooked through.

7. Transfer the fritters to a paper towel-lined plate and repeat with the remaining mixture, adding more oil as needed.

8. Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.